VEGAN & GF SPANAKOPITA
Ingredients
Silverbeet
Olive oil
Rice paper rounds
50g Casheta
Water
Directions
Steam one bunch of silverbeet for 5 minutes
Strain and chop silverbeet roughly
In a cast iron skillet or similar bakeware, drizzle olive oil in the base
Add 2 layers of wet rice paper rounds
Add a layer of silverbeet
Add 50g of crumbled Casheta
Repeat the process and place a final layer of wet rice paper on top.
Add a generous drizzle of extra virgin olive oil and a couple of cupped handfuls of water
Tilt the pan around to cover the surface with water
Place in a hot oven till the top goes golden brown (around 20 mins at the hotest setting)